Cows Eat Asparagus Too

asparagusMy favorite party of the year is held by dear friends of mine each May.  They have a good old-fashioned backyard bar-b-que, and it is pure Americana: watermelon seed spitting contest, potato sack races, hula hoop contests and even a “cow-calling” competition for the grown-ups (traditionally scheduled mid-way through the party.  Everyone’s “moos” seem “moo-ier” after a beer or two…go figure).  While I did not win the cow-calling contest this year, I did knock it out of the park (or is that the barn?) with my appetizer contribution: Asparagus Rolls.  Since awards season is upon us and many of you are hosting fetes, I think this would also be a great addition to your party menu, so here’s the recipe:

Ingredients:

1 lb. fresh asparagus

1 8 oz. package crescent roll dough

1 cup Monterey Jack cheese, grated

1/4 cup bacon bits

1/4 cup green onion, finely chopped

Preparation:

Break off the tough ends of the asparagus, leaving just the tender tips.

Steam for several minutes until cooked just crisp tender.

Open crescent roll dough and separate at the seams.

Sprinkle some cheese, bacon bits and green onion on each roll, followed by an asparagus spear.

Roll up and bake in the oven for 10-12 minutes or until rolls are browned.

Serve!

Practicing for May: Mooooooooooooo!

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